Pastourmas

Introduction to Pastourmas

Pastourmas, also known as Greek spicy preserved meat, has its origins rooted deeply in the Byzantine Empire. Traditionally made with beef or lamb, this dish has graced the tables of Mediterranean households for centuries. It is cherished for its rich flavors, aromatic spices, and the cultural significance it holds during feasts and celebrations.

The preparation of Pastourmas involves a meticulous curing process, achieved by marinating the meat in a unique blend of spices. These spices not only enhance the flavor but also preserve the meat for long periods, making it a staple throughout the year.

Ingredients

• Beef or lamb - 1 kg
• Garlic - 4 cloves
• Cumin - 2 tablespoons
• Coriander seeds - 1 tablespoon
• Paprika - 1 tablespoon
• Fenugreek - 1 tablespoon
• Salt - to taste
• Black Pepper - to taste
• Water - 250 ml
• Olive oil - 2 tablespoons

Preparation

Step 1: Preparing the Meat

Start by slicing the beef or lamb into thin strips. Ensure each piece is approximately 1 cm thick for optimal curing. Lay the pieces flat and generously sprinkle them with salt. Allow the meat to sit for a couple of hours until it releases moisture.

Step 2: Spice Mix

Prepare the spice mix by crushing garlic, cumin, coriander seeds, paprika, and fenugreek. Mix thoroughly, adding water gradually to form a thick paste. This marinade is crucial for both flavor and preservation.

Cooking Process

Step 1: Marinating the Meat

Coat each strip of beef or lamb with the prepared spice mix, ensuring that all areas are covered. Place the marinated meat in an airtight container and refrigerate it for 48 hours. This curing time allows the spices to penetrate deeply into the meat.

Step 2: Drying the Meat

After the curing time, remove the meat from the fridge and prepare it for drying. String each piece onto metal hooks or skewers and hang them in a well-ventilated, cool place away from direct sunlight. The drying period ranges from 5 to 7 days, during which the meat loses moisture and intensifies in flavor.

Step 3: Cooking the Pastourmas

Once dried, the pastourmas can be sliced thinly and served raw or lightly grilled with a drizzle of olive oil. Alternatively, cook it over medium heat in a grill pan until slightly crispy, which should take about 2-3 minutes on each side.

How to Enjoy Pastourmas

Pastourmas is traditionally eaten as a meze alongside other dishes such as olives, feta cheese, and freshly baked bread. It pairs exquisitely with a glass of red wine, enhancing the rich flavors of the cured meat. Enjoy it at room temperature to allow its full bouquet to awaken your palate.

For a delightful twist, incorporate pastourmas into your sandwiches or salads, adding a spicy, aromatic depth to these everyday meals.